Ingredients
Scale
- 1.5 pounds boneless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon chili powder (adjust to taste)
- 1 tablespoon vegetable oil
- 2 tablespoons butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 cups tomato puree
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh cilantro for garnish
For substitutions, you can use chicken breasts if you prefer, and for a lighter version, swap the heavy cream with coconut milk.
Instructions
- In a large bowl, combine the yogurt, lemon juice, cumin, garam masala, turmeric, chili powder, and a pinch of salt. Toss the chicken pieces in this marinade until well coated. Let it sit for at least 30 minutes, or overnight if you have time.
- Heat the vegetable oil in a large skillet over medium heat. Add the marinated chicken pieces and cook until browned on all sides. Remove the chicken and set aside.
- In the same skillet, melt the butter. Add the onions and sauté until translucent, about 5 minutes. Stir in the garlic and ginger, cooking until fragrant, about 1 minute.
- Add the tomato puree to the skillet, stirring well. Let it simmer for 10 minutes, allowing the flavors to meld together.
- Return the chicken to the skillet, pouring in any juices that have accumulated. Stir in the heavy cream, and season with salt and pepper. Simmer for another 10 minutes, or until the chicken is cooked through and the sauce has thickened.
- Garnish with fresh cilantro before serving. Enjoy your Butter Chicken with naan or rice, and watch it become a new family favorite!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Butter Chicken, recipe, cooking, food
